Mains

Dessert

A trio of desserts matched the trio of curries, with cinnamon & butterscotch parfait, snickerdoodles, and cinnamon blondie.

]]>https://melbournerecipes.wordpress.com/2017/08/12/cinnamon/feed/0andrewescottChristmashttps://melbournerecipes.wordpress.com/2017/08/12/christmas-4/
https://melbournerecipes.wordpress.com/2017/08/12/christmas-4/#respondSat, 12 Aug 2017 06:52:18 +0000http://melbournerecipes.wordpress.com/?p=1171]]>Our traditional Christmas theme dinner was held on Monday 5th December 2016, with Kerri hosting and making the dishes together with Jacinta.

Entré

To start, we had maple, honey and spice-based ham with glazed pears.

Mains

Dessert

There were two amazing desserts: choc-cherry pavlova and Christmas snow-globes.

]]>https://melbournerecipes.wordpress.com/2017/08/12/christmas-4/feed/0andrewescottPreservedhttps://melbournerecipes.wordpress.com/2017/08/12/preserved/
https://melbournerecipes.wordpress.com/2017/08/12/preserved/#respondSat, 12 Aug 2017 06:40:32 +0000http://melbournerecipes.wordpress.com/?p=1169]]>On Monday 14th November 2016, we held a dinner at Andrew’s house that honoured food or ingredients that were preserved (or made ahead). Andrew made the dessert, and Pam made the savoury dishes.

Entré

Pam began the meal with a fennel soup.

Mains

The main course from Pam was a confit duck and lentil salad with beetroot, walnuts & orange.

Dessert

Dessert from Andrew was gingerbread icecream on top of apple butter and a citrus shortbread. (Picture credit Kerri.)

]]>https://melbournerecipes.wordpress.com/2017/08/12/preserved/feed/0andrewescottAll Time Favouriteshttps://melbournerecipes.wordpress.com/2016/10/23/all-time-favourites/
https://melbournerecipes.wordpress.com/2016/10/23/all-time-favourites/#respondSun, 23 Oct 2016 05:39:04 +0000http://melbournerecipes.wordpress.com/?p=1150]]>For Monday 3rd October, Laura and Franca took a different approach to the dinner, asking the rest of the recipe club what were their “all time favourite” entrees, mains, desserts and party drinks. Each dish was inspired by the favourite of a different person.